Blackberry Cake for Summer (Gluten-Free)
This easy cake is soft, moist, and full of blackberry flavor. It's topped with a smooth blackberry cream cheese frosting that adds richness. Whether you bake it for a birthday, spring celebration, or weekend dessert, this easy gluten-free cake is delicious.
Ingredients
For the cake:
- 1 and ½ cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 3/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1/2 cup oil
- 2 eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups blackberries
For the blackberry cream cheese frosting:
- 1/4 cup blackberries
- 4 ounces full-fat brick cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- 1 and 1/2 cups of powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Lightly grease an 8-inch round cake pan or line it with parchment paper. You can also use a 9-inch round cake pan.
- Whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the sugar, lemon zest, oil, eggs, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry ones and mix until well incorporated.
- Place half of the batter in the prepared pan and arrange half of the blackberries, halved. Cover with the remaining batter and place the remaining blackberries on top.
- Bake for 45/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
- Let cool before removing.
- Store the cake covered in the refrigerator, and it can also be frozen.
For the blackberry cream cheese frosting:
- Smash the blackberries with a fork or in a small food processor and push through a fine mesh strainer to rid the seeds. Beat the cream cheese and butter together in a large bowl using a handheld or stand mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and blackberry puree. Beat on low speed briefly, then switch to high speed and mix for about 2 minutes until light and well combined. If the frosting is too runny, add more powdered sugar until you get the desired consistency.